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Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
This simple icing is traditionally made with icing sugar and warm water, but many pastry chefs like to cut its sweetness by using fruit juice or a liqueur instead. To coat the top and sides of a 20-cm cake, use 175 g icing sugar and 1-2 tbsp liquid. Use the icing immediately after making.
  1. Sift icing sugar into a bowl. Work hard lumps through with a metal spoon.

  2. Add a little warm water or flavouring of your choice and whisk vigorously.

  3. Continue whisking until smooth, adding more liquid as necessary.

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